Barahonda – Monastrell Tinto
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Spain
Murcia
Wine
Red
The Facts
Origins Spain > Murcia > Yecla
Appellation Yecla
Varietal Monastrell
Cepage 100% Monastrell
Winemaking The vinification process begins with hand-harvesting the finest bunches in the cool, early morning hours. Selected grapes are gently crushed, and whole clusters are macerated at cool temperatures in stainless steel tanks. Both skins and stems are macerated before and after fermentation, totaling 15 days. Malolactic fermentation occurs in stainless steel tanks. The wine then rests in these tanks for 5 months, allowing it to be clarified, stabilized, and prepared for bottling.
Alcohol by Volume 14.5%
Markets California
Trade and Media
The Character
Overall Dark & complex
Aromas Spice- and mineral-accented aromas of blackberry and cherry, with nuances of cola & candied flowers
Mouthfeel Seamless & concentrated
Tasting Notes Deep ruby color. The nose reveals spice- and mineral-accented aromas of blackberry and cherry, with nuances of cola and candied flowers. On the palate, it is sweet and seamless, featuring concentrated dark fruit and spice cake flavors, along with hints of lavender pastille and licorice. The finish is persistent and resonant, marked by enduring spiciness and a solid punch. Youthful, chewy tannins provide structure and grip.
Pairings Sweet or savory veal & pork sausages, Cuban "Ropa Vieja," beef or pork empanadas
The Story
This wine is made exclusively from estate-owned grapes and is 100% un-oaked, making it one of the few pure Monastrell wines from Yecla. Unlike the typical practice in Yecla, where Monastrell is blended with other varieties, this wine showcases the distinct character of Monastrell on its own. The high-altitude vineyards, contribute to its delicate, almost floral profile, setting it apart from other Monastrell wines that often display more robust, animal or barnyard notes.
About Barahonda
Producer Story
The Candela family know their way around the Yecla DO and its native grapes, having founded Señorío de Barahonda in 1925 and handing down their artisan spirit through four generations. They live with the conviction that good wine is made in the vineyard, and their estate is farmed accordingly. Their 340 hectares (840 acres) are planted on sandy limestone soils and farmed organically, using no additional irrigation despite the extremely dry climate. This wine combines the powerful Monastrell grape with the spicy, soft tannins of Syrah. The Candela family established the bodega in 1925. Winemakers Agustín Carrión and Araceli González Martínez are key figures who have shown the potential of Monastrell in Yecla.
Producer Story
The Candela family know their way around the Yecla DO and its native grapes, having founded Señorío de Barahonda in 1925 and handing down their artisan spirit through four generations. They live with the conviction that good wine is made in the vineyard, and their estate is farmed accordingly. Their 340 hectares (840 acres) are planted on sandy limestone soils and farmed organically, using no additional irrigation despite the extremely dry climate. This wine combines the powerful Monastrell grape with the spicy, soft tannins of Syrah. The Candela family established the bodega in 1925. Winemakers Agustín Carrión and Araceli González Martínez are key figures who have shown the potential of Monastrell in Yecla.
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